We’re so excited to feature one of her frozen treats this summer! She really focuses on cultivating recipes that “inspire a table conversation,” so next time you are looking to sit down and indulge in some decadence, we’d like to suggest this homemade Cranberry Orange Sherbet!! Not only is it delicious, but beautiful as well and fast becoming one of our favorites!!

The Vintage Mixer is one of our most recent brand ambassadors, and we’re so excited to have her as part of the team! So drop by her site and truly enjoy this summer dessert!

Our phenomenal brand ambassador Kim Nguyen, of Lovin’ From The Oven was inspired to create this decadent Gingersnap Chai Ice Cream recipe under some interesting circumstances. She was a bit sick and all she wanted to eat was dessert!! Lots and lots of it!!

While it’s true that being sick is never fun, we have to admit, we’re pretty excited that Kim was inspired to create this amazing recipe!! It’s such a unique combination of flavors and we cannot get enough!

“After making the ice cream and letting it freeze in a container for a couple of hours, the gingersnaps soften up and practically melt into the ice cream. The bigger the cookie chunks, the better the spoonful.” We couldn’t say it any better ourselves! Kim sums up this recipe perfectly!!

This is a dessert you don’t want to miss but just in case we haven’t convinced you yet, you should know, that Kim is QUITE the cookie aficionado! She is truly the perfect person to transform a cookie into ice cream. So stop by her website and ENJOY!!

(Yes yes, we know the 4th is over, but this cookie recipe is just too good, so decorate it any way you want!)

“I love keeping cookies in my freezer.” As a sugar aficionado we knew she was the right person to go to for an amazing cookie recipe you’re all sure to love! Since it’s hot out, we were thinking it would be a great idea to have a really incredible Icebox Cookie recipe on hand.

Not only does she give us an amazing recipe but she has so many helpful tops and tricks to really perfecting them!

“A great trick to keeping your cookies in a cylindrical shape is to use empty paper towel tubes. Roll your dough to desired size. Wrap dough in plastic wrap. Slice paper towel tube lengthwise and lay wrapped dough in tube. This will help keep your dough shaped until you are ready to use.”

For more delicious recipes, tips and tricks, be sure to stop by this incredible blog: Shugary Sweets!

We have to say – the voice in this blog is one of our favorites! It’s quirky, funny, and has a lot of opinionated posts that really make you think! Today’s particular post had us laughing from the start! So not only did we get an incredible recipe creation via Peabody, we got a huge smile out of it too!

With an abundance of strawberries, some deliciously smooth Rodelle Vanilla Extract, and the need to steel some honey due to her own personal vendetta with bees (read her blog to learn why), Peabody has concocted an INCREDIBLE recipe that we are CRAZY ABOUT!!

We couldn’t wait to share this with you all! It’s one of the easiest ice cream recipes we’ve come across in a long time, and the results are INCREDIBLE! So be sure to try this Strawberry Mascarpone Ice Cream recipe!! ENJOY!

This Chocolate – Hazelnut Gelato is one of our favorite recipes from last year’s GAICC! We are OBSESSED with the incredible flavor combination and wanted to share it with you! A HUGE THANKS to William of Spring Hill, Florida for submitting this tasty treat!!

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.